The Cook's Atelier: Recipes, Techniques, And Stories From Our French Cooking School by Marjorie Taylor and Kendall Smith Franchini {book review}

When I moved to the UK from the US I was and still am constantly told I was brave for making that move. At the time I was young and the opportunity was there so I took it not really thinking about it as anything but that, an opportunity.  However, when reading or hearing of other people's stories I think "gee they are brave" forgetting I have done it myself.

Looking back at my own story and reading the story of Marjorie Taylor and Kendall Smith Franchini I can't help, but concur it is actually a big thing. A huge life changing decision that does take bravery and a lot of faith that things will work out.

Both mother and daughter have always loved France and French food so, it's no surprise they have ended up in France. Both have professional backgrounds in food and wine so they combined that passion with their love for French food to create something truly inspirational. A cooking school in a town called Beaune, in the heart of Burgundy's wine country.

The Cook's Atelier is so much more then just a cookbook, it's a record of their joinery so far. It not only shares more then 100 recipes, it shares classic French techniques as well as introducing the people in their community, the people who support them and whom they support and are essential to their cookery school.

If you have ever wanted a proper look into French cuisine and life look no further!

At this point I list all the recipes I'd like to try. I do this one to share with my readers what sort of recipes to expect to find inside, but also as a record for me to go back too. However, there are so many delicious looking recipes and my list was so long I narrowed it down to my top 10!

Savory Tart with Spinach & Mushrooms
Shortcakes with homemade Strawberry Confiture
Green Garlic Souffle
Chocolate Layer Cake
Butter Cake with Peaches & Raspberries
Vegetable Tian with Fried Basil
Summer Berry Tart
Nicoise Pan Bagnet
Orange Cake with Candied Citrus
Braised Endive Gratin

Please note that I am a baker at heart and although I list more sweet then savory please know there are a lot more savory recipes to admire and try out!

If I ever have an opportunity to visit and explore France, I think I will be checking if they have a space in one of their workshops!

Want to know more - grab your own copy of The Cook's Atelier and/or visit The Cook's Atelier website!!

* I was provided a digital copy of The Cook's Atelier by Marjorie Taylor and Kendall Smith Franchini to review by the publisher, Abrams, retails at £35.00 and available now from your local book retailers or online! All opinions are my own, I was not given any other compensation nor was I asked to give a positive review, please see my contact/policy page above for more information.

Build Your Own Sandwich by Vicki Smallwood {book review}

Some 4th Earl of Sandwich, England is considered to be the creator of a sandwich. When he was busy gambling all night long, he’d get the munchies and instruct his servants to bring him meat in between two slices of bread. That way he could continue gambling and eat; no forks and knives needed!

The idea wasn’t new, it had been around for decades, century’s probably at the time. It was just that his boys teased him enough about his favourite late night snack they dubbed it a sandwich.

When I’m making sandwiches at home I never get any more adventurous then a ham, cheese, or peanut butter and jelly sandwich. When I go out for food and it’s sandwich time I am more adventures with flavours and textures and such.

There is no logical reason for that and that’s why I was pretty excited about Build Your Own Sandwich: More than 6,000 sandwich combos by Vicki Smallwood.

6,000 combos you say? How is that possible you ask? Well, by literally dividing the page into four sections and listing each section as bread, topping, filling, and sauce you can random flip through the pages and come up with lots of different combos! As in the pictures below!

This is usually the part in my review where I list all the recipes I’d like to try out at home, but that’s not so easy with this book so I am going to tell you my top 3 combos that I want to try out.

My Top 3 Sandwich Combos: 

1. Ciabatta (5); Sprouts, Spring Onions, & Chilli (50); Corned Beef & Swiss Cheese (31); Sweet & Sour Onion Spread (44) 
2. Brioche (41); Button Mushrooms & Onions (34); Flash-fried Steak (35); Mustard Mayo & Chives (12) 
3. Pretzel Fingers (73); Griddled Tomato Slices (62); You-Choose Cheese (107); Chorizo Jam (156) 

There are many vegetarian suggestions as well, which is always a welcome change to the sandwich! That’s me, a non-vegetarian, saying that of course! Overall this is a fun and inspirational cookbook! If you or someone you know is looking to make their lunch or late night snack, like the late Earl of Sandwich, more exciting then I couldn’t recommend this book more!

note: I was sent a copy of Build Your Own Sandwich by Vicki Smallwood to review by the publishers. No other compensation was given; all opinions and views are my own. For ore information please see my contact/policy page! My interpretation of the history of the sandwich is exactly that, my interpretation! It’s based on information I read here.

The Pastry Challenge November Round-Up {Pies and Tarts}

When I was at work the other day we were discussing holidays and this conversation came to be:

Co-worker: Are you already for Christmas? 

Me: Getting there, have a few things to pick up. We don't really go to crazy with presents and stuff. 

CW: That's because you get most of your presents for Thanksgiving. 

Note it was stated as fact not a question.

Me: Ah? What? 

Another co-worker stocking shelves staring at the first co-worker like she's grown horns right in front of him. 

CW: Isn't that what Thanksgiving is all about? 

Me: No. No, Thanksgiving is all about food and feeling thankful for what you have. 

The other co-worker looks at me and shakes his head. 

CW: Oh, I thought Thanksgiving was like Christmas? 

Perception is everything. Thanksgiving isn't celebrated here, so most people can only assume and guess what it's like or what it is! It's all determined by media - either movies or TV or the internet. Although I'm not sure where she got the idea we exchange presents on Thanksgiving? It did give me a good laugh, bless her! 

I bring this up because Thanksgiving is why I made this month's theme pies and tarts, tis the season and all that. I was not disappointed as yet again we had some great entries!! 

creamy chicken, leek, pernod, and pea pie

from

Belleau Kitchen 

If you haven't visited this blog I suggest you do! Dominic has entered our linky most months and always with something great! His blog has much more then pastry and is a wonderful mix of sweet and savoury dishes. If he ever wrote a cookbook I would be the first to pre-order it! 

Lemon Tart 

from

Chardonnay and Samphire

This tart is gluten free and dairy free! Which doesn't matter much to me as I can eat both, but that wouldn't stop me from making it! It's my first experience with this blog and it looks so clean and refreshing I'm sure I'll visit it again pastry or no! 

Beetroot and caramelised onion galette with vegan mozzarella

from 

Green Gourmet Giraffe

Green is my favorite color and giraffe's are cool so it's no surprise that Johanna's blog is pretty cool too! She's entered the pastry challenge a few times always giving us something new and tasty! Check out her post as there is another version of this galette. 

Mini Mouthful Jam Tarts with Pate Sucree - gluten free

from 

Gluten Free Alchemist

There is something about the simplicity of a jam tart that makes it so elegant. The light pastry filled with the ruby colored jam is very appealing! It'd be hard to stop at just one! And these are gluten free! 

Salted Caramel Apple Hand Pies

from

The more than occasional baker

Salted Caramel is amazing and paired with apples these hand pies must have been amazing! I'd love to be able to crimp like Ros! I once tried to make hand pies and they leaked everywhere! I will definitely be referring to this post next time I attempt hand pies! 

Mini Apple Crumble Pies 

from 

Cakey Goodness

I love apples and crumbles! Then they are mini pies! Gotta love it! These would go great with some of the ice cream I had with my pumpkin pie below! I wasn't hungry until just now! 

pumpkin pie al a mode

from 

United Cakedom

Me! Follow the link to see how I got on this Thanksgiving! Once again I made pumpkin pie and it was so good! Especially topped with cinnamon biscuit ice cream! Also check out my new pie dish! It's green and cream and I love it!! 

Thank you to everyone who entered!! I love seeing what everyone enters! I hope you all have a great holiday season and are enjoying your festivities! Hopefully with lots of delicious food! 

note: all images were taken from the linked blog post and owned by those sites

Butternut and Halloumi Burgers {Simply Nigella by Nigella Lawson}

I bought a butternut squash. It wasn’t part of the plan. Meaning it’s not in anything that I had planned for dinner nor was it even on the shopping list. It was there and I wanted it.

It sat on the counter for almost two weeks. I kept staring at it thinking “I need you, to use you before you go off that is. I just don’t know what to do you with you?” Curries and soups kept going in and out of my head, but it just wasn’t right.

So, I opened my new Nigella book, Simply Nigella and bookmark that I didn’t know was there opened the book right here:

Okay the picture doesn’t really tell us much, but it had a butternut squash in the picture. So, I turned the page to see what the recipe was and it was for Butternut and Halloumi Burgers.

The fact that I had halloumi cheese in my fridge as well seemed too much of a coincidence. The only thing I was missing was pittas. If you read my previous post you will know how I solved that problem!

So, with all the ingredients in my possession I made lunch! I love how there are very few ingredients and it made a filling and tasty meal!

Butternut and Halloumi Burgers:

1 butternut squash
1 tablespoon olive oil
1 teaspoon of dried oregano
225g halloumi cheese (or buy it already sliced)
pitta bread

Heat the oven to 200C. Slice the top thinner part of the squash into rounds. Not too thin, not too thick. Depending on the squash and how you cut there should be 4-8 slices. Spread the oil over the bottom of a baking tray and lay the slices of squash on top. Sprinkle half the oregano on top and flip the slice over and sprinkle the rest on top. Bake in the oven for 20-30 minutes.
Once the butternut squash is soft and browning around the edges add the cheese slices and bake for a further 10 minutes or so. If you have worked with halloumi cheese before you know it doesn’t really melt, but it does heat up nicely!
Before you take the slices out of the oven stick the pittas in your toaster for a few minutes to warm them up. Slice them to make a pocket and take the butternut/cheese slices out of the oven and add them into the pocket and enjoy!

note: recipe is adapted from Nigella's new book Simply Nigella - I had my copy signed! Find out more in my next post!!

If you want to make your own pittas check out my last post!!

Sweet Potato & Sweet Smoked Paprika Bread

This summer has been pretty disappointing. We had some glorious weather early on and that was about it. With the cooler weather lately I have already been thinking of fall/autumn flavors. Dinner has already started changing from chicken salads and sandwiches to creamy delicious macaroni and cheese and cottage pies! If dinner is already changing why not my baking!

With bread being the star of The Great British Bake Off this week, plus I just received a new bread book, and I had a whole bag of strong white flour in my cupboard I thought I’d make a loaf of bread! With fall/autumn like weather I decided to go with a sweet potato and paprika flavored bread.

You know how when decorating a room you either have plain walls with decorative accessories or you have fun wall paper and plan accessories. That’s how bread is. You either have plain bread with flavor packed toppings or flavor packed bread with butter or for dipping in soup. If done tastefully you can decorate a room with wallpaper and colorful accessories and that goes for bread too. If you know how to pair it just right you get yummy fillings/toppings to go with your flavor packed bread.

Well, after that load of ramble here is how I made this loaf of Sweet Potato and Paprika bread. The recipe comes from Simply Good Bread: Delicious home-baked recipes for everyone by Peter Sidwell. Somewhat adapted as my method varied from his direct instructions. The title says it all the recipes all seem pretty simple and easy for everyone. There are even instructions for those who are using a bread maker.

Sweet Potato & Sweet Smoked Paprika bread

200g sweet potatoes, baked/soft
500g strong white bread flour
1 teaspoon salt
1 teaspoon fast action yeast (about 1/2 of a 7g sachet)
1 teaspoon granulated sugar
300ml water
1 tablespoon smoked sweet paprika

Start by baking the potato(s) and mashing them. Set aside.
Mix the flour and salt in a large mixing bowl. In a measuring jug measure the water before adding the yeast, sugar, and paprika - stir to combine.
Make a well in the centre of the flour/salt and pour the liquid mixture in the middle. Add the mashed potatoes before using a spatula gently bring the dry and liquid ingredients together before using your hands to start to work the dough. Once it starts to come away from the bowl tip out on to a well floured surface and knead for 5-10 minutes. The dough is sticky so keep floured and have a dough scraper near by.
Once kneaded place back in the bowl and leave to rise until doubled in size should take 30-40 minutes in a warm place.
When it’s ready gently tip it out and knock it back or gently knead for about a minute. Then place in a 1kg or 2lb loaf tin, grease if it’s not non-stick. Leave to double in size while you pre-heat the oven to 200C.
Bake in the heated oven for 40 minutes until golden brown on top. Gently tip the loaf out and knock on the bottom, if it sounds hallow then it’s ready. If not cook for 5-10 more minutes.
Slice and enjoy!

notes: I hope break week on The Great British Bake Off encourages you to give bread a go! If you do you should enter it into Jen’s Food and Utterly Scrummly’s Bread Challenge - Bready Steady Go! I did!

To see a few other books I recently added to my bookshelf beside's Mr. Sidwell's check out my last post here!

Bramley Apple Sausage Rolls with Apple & Pear Chutney

These sausage rolls are basically cheating when it comes to homemade baking. I mean I didn’t make the chutney or the puff pastry. Heck I could have even made my own sausage meat, but I didn’t.

I bought all three of these ingredients and I put them together to make a delicious and easy picnic snack! Which is the theme of this month’s Pastry Challenge, the very one I co-host with Jen from Jen’s Food.

Sausage rolls are like a blank canvas; they are just waiting for you to add flavor and pizzazz! They are also perfect for picnics because they can be eaten cold or at room temperature. 

As I said above these sausage rolls are like cheating, but when you eat them and they are better then any store bought sausage roll, that guilt will quickly fade.

Bramley Apple Sausage Rolls with Apple & Pear Chutney

½ Bramley Apple, chopped small

knob of butter

500g sausage meat

500g puff pastry

4-6 heaped tablespoons of Apple & Pear chutney

1 egg, beaten

Melt the butter with the chopped apple and heat until the apple is soft. Leave to cool while you roll out the pastry to approximately 32x20cm. Then cut in half-length wise so you have two long thin pastry strips. Spread 2-3 tablespoons of chutney on each one, leaving a border along the edges. Then mix the sausage meat with the cooled apples before dividing as evenly as possible into two portions. Make each one to look like a long sausage and place on top of apple chutney, then fold the pastry over the sausage meat and press down to seal. Use a fork if it’s not sticking. Cut the sausage rolls into whatever size suits you before glazing with the beaten egg. Be sure to cut a few slices in the top of each pastry. Then enjoy!

notes: made for The Pastry Challenge hosted by Jen at Jen’s Food and myself!

Love Your Freezer Part 2: Vegetables & Herbs (General Tso’s Chicken & Frittata)

Yesterday I shared how I use frozen fruit to my advantage. Today I am going to share the way I use frozen vegetables and herbs with a recipe that highlights the best of both and another that is a family favorite!

When I was at University I used to treat myself to a General Tso’s Chicken from the local Chinese restaurant on the occasional weekend night I had to work late. I was shocked and appalled when I couldn't find General Tso’s Chicken on any menu here in the UK. So, I have tried a few different recipes trying to find the one that reminded me most of the one I used to get at home and this one so far has most resembled it!

This recipe really showcases frozen herbs as it uses 3 of the most common when it comes to making Chinese food: garlic, ginger, and chili! I also use frozen broccoli! 

General Tso’s Chicken:

3 tbsp corn flour

½ tsp salt

¼ tsp pepper

vegetable oil

3-4 chicken breast, cubed

400g frozen broccoli, blanched

rice, cooked according to the package

sauce:

1 tbsp corn flour

120ml/4oz cold water

1 tbsp frozen chopped garlic

1 tbsp frozen chopped ginger

1 ½ tsp frozen chopped chili

3 tbsp honey

2 tbsp soy sauce

3 tbsp Chinese rice wine

Combine the corn flour, salt, and pepper and coat the chicken cubes in the flour and leave to one side.

To make the sauce combine the corn flour and cold water and mix until there are no corn flour lumps. Then add all the chopped herbs, honey, soy sauce, and rice wine and mix until combined. Set aside.

Heat a splash or two of vegetable oil in a non-stick frying pan. Shake any excess flour off the chicken cubes and fry in the oil for 4-6 minutes. Add the sauce mixture, leave on a medium to low heat until the sauce has thickened. Make sure the broccoli is well drained before adding to the pan and coat in the sauce.

Serve with rice and enjoy!

I always have frozen spinach in my fridge because spinach is easily hidden in food and it’s super good for you. It works great it in Bolognese, curries, and as a side for almost any chicken dinner. However it is particularly great in this frittata from Jamie Oliver’s Save with Jamie.

Sweet Potato, Spinach, & Feta Frittata

2 sweet potatoes, roasted

200-300g frozen spinach

½ tsp ground nutmeg

6-8 large eggs

splash of milk

70g feta cheese

40g cheddar cheese or red leister, grated

Roast the sweet potatoes with a little bit of oil and salt in a pre-heated oven at 190C for about 50 minutes or until soft and smushy.

About 10 minutes before the sweet potatoes are done start the rest of the frittata by frying the spinach with a splash of oil, salt, and nutmeg.

While you are waiting for the spinach to wilt and the excess water to evaporate beat the eggs with a splash of milk. Once mixed crumble in half of the feta cheese and half the cheddar cheese, mix until combined.

The sweet potatoes should be out of the oven by now and slightly cooled.

Once all the water has evaporated take the pan off the heat, pour the eggy mixture into the pan. Sprinkle chunks of the soft sweet potato (skin, no skin up to you) all over the mixture and top with the remaining cheese.

Place in the already heated oven for 13-15 minutes. It should be nice and fluffy when it’s ready to come out. We cut it into wedges and serve with hotsauce and a fresh green salad!

What recipes that use frozen vegetables or herbs do you make on a regular basis? Are their any freezer tips or tricks you use? I’d love to hear them, please leave a comment below!

notes: In association with Sainsbury’s for their campaign Love Your Freezer. General Tso’s Chicken recipe is adapted from The Chew: Food. Life. Fun. by the cast of The Chew. Sweet Potato, Spinach, & Feta Frittata is as it says before adapted from Save with Jamie by Jamie Oliver.  

Quorn Cottage Pie {recipe review}

When ever I am exclaiming I love something, I’d say 9 out of 10 times it has to do with food.

There are many reasons I love autumn the most out of all the seasons, but the food is one of them. Who doesn't want something nice warm and comforting for dinner after a cold gloomy day?

My first go to comforting dinner is soup, then cottage pie. Cottage pie is one of those dinners that the whole family loves.

We aren't vegetarians, but I do buy Quorn as a healthier protein. I got into the habit when I first started Slimming World; I am no longer a member, but habits die hard.

I used the recipe provided here on their site. I used only one tablespoon of soy sauce because I didn't have the lighter version that is naturally less salty, I only had dark soy sauce. Other then that I stuck to the recipe.

It turned out really good, it had a lot of flavor and the whole family enjoyed it.

The one thing I would change next time is the parsnip in the mash. I didn't like the root-y flavor it gave the potatoes. Instead I would use a sweet potato or carrots. In my opinion they would have given a better flavor. 

Over all it filled all my criteria of a warm and comforting dinner and to be sure it was served on a cold gloomy day which made it all the better!

For more Quorn inspiration follow them on Twitter or Facebook! 

notes: In association with Quorn, I was given a voucher that supplied me with the Quorn mince, no other compensation was given – all opinions are my own. Please see my contact/policy page for further information. 

Roasted Red Pepper Dip & Walkers new Market Deli: Anglesey Sea Salt w/Cracked Black Pepper Tortilla Chips

On Tuesday I made a quick trip up to London to see Tom Aikens make the best macaroni and cheese I have ever had.

I didn't know it was going to be the best macaroni and cheese I ever had before I went, but it definitely made the trip worth taking! That and all the gorgeous canapés , wine, and chips!   

Mr. Aikens’ mac and cheese was inspired by Walkers new Market Deli range of chips!

He started out with a basic white sauce then he added not only cheese, but ham and sun dried tomatoes too! It was delicious!

Which is why we were all there! To try the new flavors of chips and to have a good time of course! 

Each new flavor had it’s own display that showcased the ingredients used to create the crisps. Along with someone to give us some further information on the ingredients used. Overall I really enjoyed all the new flavors! My favorites were the pita chips.

There are four flavors of potato chips:

Cornish Mature Cheddar,

Wiltshire Cured Ham, mature cheddar, and Farmhouse Chutney,

Balsamic Vinegar of Modena, and

Flame Grilled Spanish Chorizo with Roasted Onion.

Along with two flavors of tortilla chips:

Anglesey Sea Salt with Cracked Black Pepper and

Roasted Red Chilli with Mediterranean Sun dried Tomatoes.

There also two flavor of pita chips (my favorite):

Roasted Garlic with Mediterranean Herbs and

Roasted Red Pepper with English Tomato. 

After all the chips were tried and tested we sat down to watch Tom Aikens cook and while I was watching him I was thinking of a roasted red pepper dip I had once at a friends house.

When I was on the train back I did a little research and note taking and settled decided I would try this Roasted Red Pepper Dip.

It is made with roasted red peppers, fresh basil leaves from my green house, garlic and cream cheese. I used full-fat, but you can substitute with low fat if you'd like to make it lighter. 

It was a great pairing with the Anglesey Sea Salt with Cracked Black Pepper tortilla chips. My girls and I had it for lunch one afternoon with chips and veggie sticks. 

Roasted Red Pepper Dip:

200g jarred roasted red peppers, drained & chopped

handful of fresh basil leaves

1 clove of garlic (small one for a hint or a slightly bigger one for a bit of a punch)

150g cream cheese (low-fat or full-fat)

Place the chopped peppers, basil leaves, and garlic in a food processor and pulse until mostly smooth. Then add the cream cheese and mix until combined. Sit in the fridge for at least one hour or longer to develop the flavors. Before serving chop up a small bit of roasted red pepper and place in the middle of the dip and add a few fresh basil leaves. Dip in chips or veggie sticks and enjoy!

The dip was a perfect pairing for the Anglesey Sea Salt and Cracked Black Pepper Tortilla Chips!

notes: The chips will be available nationwide from the 23rd of June. The crisps were part of the goodie bag for attending the event. For further information please read my content/policy page above. I love the fact that they are called chips and crisps. Recipe inspired by a Betty Crocker recipe. 

Summer Salad & Strawberry Balsamic Vinegar

It’s summer time! Well, near enough summer time. This morning I took my girls to the park and even though rain was threatening to fall at any moment, we went anyway. 

We were lucky and had a great morning at the park with friends before of course we were rained on our way back.

It’s always better to be rained on on the way back then on the way there. It’s one of the things I've learned in my time here in England.

After we were dried off and I had the kettle on (coffee for me and hot chocolate for the girls) I made lunch.

I made the little ones peanut butter and jelly sandwiches and a salad for myself. I wanted an excuse to use the Strawberry Balsamic Vinegar I made over the weekend. 

I made my salad with lambs lettuce, ruby chard, carrot, goat’s cheese and strawberries topped with my homemade Strawberry Balsamic Vinegar, a little bit of olive oil, and seasoned with a little pepper.

It was really good. I loved the sweetness of the strawberries and goat’s cheese against the savory lettuces and carrot. You can use this dressing with any salad.

I think salads are one of those things that people just need to make for themselves because there are so many things people like different lettuces and vegetables and dressings.

This dressing would also be good mixed with a little olive oil as a dip for really good fresh bread. My littlest one likes her olives soaked in the dressing as well. There are lots of uses for Strawberry Balsamic Vinegar.

Strawberry Balsamic Vinegar

100ml balsamic vinegar

450ml white wine vinegar

100g sugar

500g British strawberries

Mix the vinegar's and sugar together in a medium saucepan and heat gently on a low heat until the sugar dissolves. Turn the heat up and bring the mixture to a boil. In the meantime hull and quarter the strawberries. In a bowl mash the strawberries with a potato masher. Pour the hot vinegar mixture over the mashed strawberries. Allow to cool before covering and allowing to seep for 24-48 hours.

Sterilize about 4 regular jam jars or whatever you will be using to store your vinegar by washing in the dishwasher and place in a warm oven to make sure they are completely dry.

After the 24-48 hours pour the mixture through a sieve and store in the sterilized jars. 

 notes: In association with Sainsbury’s for the Best of British campaign. Please see my contact/policy page for further information.
Today's topic of Blog Every Day in May was National BBQ week and I think this salad would be perfect for a BBQ! Day 27 of Blog Every Day in May #BEDM